Instructions: Drain cherries, if using canned or frozen, reserve liquid. Process cherries in blender or food processor until finely chopped; drain, reserving liquid. Measure reserved cherry liquid; add orange juice and enough water if needed to make 2 quarts. Transfer to large saucepan. Mix cornstarch with 1/2 cup of the cherry liquid in small bowl until smooth; stir into saucepan. Stir in wine, cinnamon, apple pie spice and chopped cherries. Cook, stirring constantly, over medium heat until mixture thickens and bubbles for 3 minutes. Remove from heat; stir in sugar.

Transfer to large bowl. Gradually stir in whipping cream; refrigerate, covered, until cold, several hours. Serve soup with sour cream; garnish with lemon slices and parsley.

NOTE: To serve as a dessert, increase
sugar to taste; omit sour cream and garnish. Serve with sweetened whipped cream sprinkled with ground nutmeg.

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